These apple cinnamon muffins are a staple in our house – and I would argue they should be in most households. If you opt for a recipe that includes whole grains, fruit and or nuts they can be loaded with great nutrients. I rotate whether they will be breakfasts or snacks and often serve them with some whole fat Greek yogurt to increase satiety and satisfaction – yay for protein and fat!
Opt for mini muffins and they’re a great option for littles. Over the past few years I have adjusted this recipe from the original I was taught by my mother and my original attempt.
1 stick butter, room temperature
4 ounces unsweetened applesauce
1 1/2 cups granulated sugar
2 tablespoons egg substitute
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 small (or 3 med/lg) Granny Smith apples, cored and diced into 1/4″ piece
Preheat oven to 350 degrees. Line muffin trays with papers and spray papers with nonstick spray.
In a medium-sized bowl sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
Cream together butter, sugar, and applesauce. Next whip in the egg substitute, eggs and vanilla extract mixing until light, airy and well-combined
Add dry ingredients to wet in thirds and mix at a gradual speed – you don’t want to over-mix or make a mess
Add the diced apples and toasted walnuts in to the muffin batter and fold to incorporate.
Fill muffin cups 2/3 full with batter.
If you are making mini-muffins, cook them for 18 minutes rotating halfway through. For larger muffins you will need 25 minutes, again rotate the pan halfway through cook time.
Let the muffins cool in the pan for 5 minutes before removing to cooling rack to cool completely.